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Cream Cheese Gingerbread Thumbprint Cookies

Course: Cookies, Desserts
Servings: 15 Cookies
Calories: 225kcal
Author: Angela Coleby
Print Recipe


  • 8 oz (224g) Cream cheese softened
  • ½ cup (113g) Butter, unsalted softened
  • ½ cup (113g) Erythritol low carb sweetener
  • ½ cup (56g) Coconut flour
  • 1 teaspoon Vanilla extract
  • 1 tablespoon Ginger ground
  • 1 teaspoon Cinnamon
  • ¼ teaspoon Cloves ground
  • 1 teaspoon Nutmeg ground
  • ½ teaspoon All spice


  • 4 oz (112g) Cream cheese softened
  • 2 oz (56g) Butter softened
  • 1 tablespoon Erythrtiol, ground low carb sweetener
  • 1 teaspoon Vanilla extract
  • 3 tablespoons Cream


  • Preheat the oven to 180C/350F degrees.
  • Blend the butter and cream cheese together.
  • Add the erythritol and continue to blend.
  • Add the vanilla, coconut flour and spices.
  • Blend until combined.
  • Roll walnut sized balls of the dough. It helps to wet your hands first to do this.
  • Place the balls onto a parchment paper lined tray.
  • With a damp finger, poke holes in the dough.
  • Bake for 25-30 minutes until golden.
  • Set aside to cool.
  • Blend all the filling ingredients together. A hand-held blender will make the smoothest result.
  • Pipe the mixture into the centre of the cookie.
  • Eat & Enjoy!


Makes 15 cookies
Nutritional Info per cookie:  225 Calories, 22g Fat, 2g Protein, 4g Total Carbs, 2g Fibre, 2g Net Carbs


Calories: 225kcal